Description

These Sheet Pan Pancakes are a game-changer for breakfast! Fluffy, flavorful, and topped with your choice of chocolate chips, fruit, or sprinkles, they provide a quick and easy way to serve a crowd. Perfect for busy mornings or brunch gatherings!

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons granulated sugar
2 cups unsweetened soy milk or other plant milk
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
4 tablespoons melted vegan butter or vegetable oil
1 cup vegan chocolate chips
1 cup blueberries or strawberries
2 bananas + drizzle of peanut butter or vegan nutella
1/4 cup rainbow sprinkles
vegan butter and syrup, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees F and grease a large rimmed baking sheet (11×17 inches is ideal).
In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
Add the milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients, mixing gently until just combined, leaving some lumps.
Pour the pancake batter onto the baking sheet and spread it evenly.
Top with your choice of chocolate chips, fruit, and sprinkles in different sections.
Bake for 15-17 minutes until the top is golden brown. Slice and serve warm with maple syrup and vegan butter.

Notes

You can customize the toppings based on your preferences.
Make sure not to over mix the batter for fluffy pancakes.
These can be stored in the fridge and reheated for a quick breakfast.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 4g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg